Savory Spiced Pumpkin Waffles

We had lots of spiced pumpkin leftover after making ravioli, and decided to try waffles.

In a medium bowl, I combined the following dry ingredients:

  • 2 c. all purpose flour
  • 1/2 t. salt
  • 1/2 t. baking soda
  • 1/2 t. cream of tartar
  • 2 eggs, separated

I beat the egg whites, with a hand mixer this time, until it held a 2″ peak.

In another bowl, I combined:

Add the liquids to the dry ingredients, then fold in the egg whites.  This made a very thick batter.

Because the batter was so thick, we cooked a little longer than normal to make sure the centers were cooked, and that did not seem to be a problem.  I spray the waffle iron with cooking spray between each batch of waffles to prevent sticking that pulls the waffle in two when I try to open the waffle iron.

Because of the garlic in the spiced pumpkin, they were savory, which wasn’t for everyone. With butter and maple syrup, they were surprisingly flavorful and made for a nice brunch treat.

Buttered, syruped and sliced. Ready to go!

About csamom

Living in Eastern Washington State for the past 15 years, I appreciate the wonderful produce we have available here. I am a working mom, with the typical active family. We have two children, a cat, a fish, and a snake.
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3 Responses to Savory Spiced Pumpkin Waffles

  1. My spouse and I like savory zucchini pancakes, with butter and parmesan on top, but the kids remain holdouts. I’m intrigued by the savoriness with maple syrup-I love sweet and salty combos so I bet that’s good. All my pumpkin puree, so far at least, is unseasoned and put up in 1 cup batches, so though I will probably never have leftover seasoned puree (I know, never say never) I’m still bookmarking this to try it. Thanks!

  2. Pingback: Pumpkin Ice Cream | csamom

  3. Pingback: Sunday Brunch – Butternut Squash Waffles and Omelets | csamom

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